Entree: Portugal – Minho – Lampreia à Bordalesa (Slow-braised lamprey in a rich red wine and blood sauce with cured pork, typical of Minho)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 whole lamprey, approx. 1.5 lb (680 g) cleaned and cut into 2–3 in (5–7 cm) pieces
- 4 oz (115 g) pancetta or smoked bacon, diced
- 4 oz (115 g) cured ham (jamón serrano or similar), diced
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 2 medium onions, about 10 oz (280 g), thinly sliced
- 4 cloves garlic, about 12 g, crushed
- 2 cups (480 ml) robust red wine (Douro or similar)
- 1/2 cup (120 ml) tawny Port
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) fresh pig's blood (traditional) or 1 tbsp (9 g) cornstarch mixed with 3 tbsp (45 ml) cold water as substitute
- 1 tbsp (15 ml) red wine vinegar
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Rinse the lamprey pieces and pat dry. Season lightly with salt and pepper. Heat olive oil in a heavy large pot over medium-high heat and brown the lamprey pieces briefly on all sides, 2–3 minutes per side. Remove and set aside.
2. In the same pot, add diced pancetta and ham and cook until fat renders and pieces are lightly crisp, about 5 minutes. Remove and reserve with the lamprey.
3. Add butter to the pot, reduce heat to medium, and sauté the sliced onions until translucent and beginning to color, about 8–10 minutes. Add crushed garlic and cook 1 minute more.
4. Stir in tomato paste and cook 1–2 minutes. Deglaze with the red wine and port, scraping up browned bits. Add fish stock, bay leaves, and the reserved pancetta and ham.
5. Return lamprey pieces to the pot, bring to a gentle simmer, then lower heat, cover partially, and braise gently for 45–60 minutes until lamprey is tender and sauce has reduced and concentrated.
6. If using fresh pig's blood, temper it by whisking a few tablespoons of the hot cooking liquid into the blood, then slowly whisk the tempered blood back into the pot off the direct heat to avoid curdling. If using cornstarch slurry, stir it in and simmer until the sauce thickens. Add red wine vinegar, adjust salt and pepper.
7. Finish the sauce by stirring in chopped parsley and an extra tablespoon of butter for sheen. Remove bay leaves.
8. Serve lampreia à bordalesa hot with boiled potatoes, rice, or crusty bread to soak up the sauce.